This week’s Friday Feature comes from a friend that upon our initial meeting, we laughed so hard we almost died choking on cookies. There’s not too many people that I experience that deep, impulsive, can’t control it laughter with right off the bat, but this person seems to always bring it out. Coming in sweet, Miss Danielle Matesi!!!
“Don’t y’all just love pancakes? I do. Probably in an unhealthy way. I could eat an entire batch by myself. So on National Pancake Day a couple weeks ago, I had to celebrate. I sent my mom a picture of Ricotta Hotcakes with Honeycomb Butter and told her I was making them for dinner. It’s a slightly unconventional dinner, but she was just glad she didn’t have to cook that night (yes, I live with my parents.) When Susu asked me to be this week’s Friday Feature, we both knew right away that this was the recipe I needed to talk about.
I found the recipe on the blog Top With Cinnamon. Izy Hossack, the blogger behind Top With Cinnamon, loves pancakes as much as I do. This recipe actually originated at Granger & Co., a restaurant in London. They aren’t like any pancakes you’ve ever eaten. The ricotta and whipped egg whites give them a little savory twist and a fluffier consistency. The honeycomb butter is a MUST and perfected with homemade honeycomb candy. Don’t eat these pancakes without it. You really don’t even need syrup, which is saying something. So next time you’re craving pancakes on a Sunday morning, forego the box mix and treat yo’self with these!
First prepare the Honeycomb Butter so it will be ready as soon as the hotcakes are stacked!
Ingredients for HoneyComb Candy: (To be used in the Honeycomb Butter) 1 1/2 cups sugar 1/2 cup water 3 tablespoons honey 1/3 cup corn syrup 4 teaspoons baking soda HoneyComb Candy Directions: In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. Make sure to drop all four teaspoons of baking soda into the mix before you stir, because as soon as you do, it starts to foam up and looks crazy! Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. (Recipe courtesy Gale Gand via Food Network) Ingredients for the Honeycomb Butter: 1 oz of honeycomb candy 1 stick of unsalted butter 1 tsp honey Directions: Cut the homemade honeycomb candy into chunks. Place the honeycomb into a sandwich bag and bash with a rolling pin so that it’s the texture of coarse breadcrumbs. Pour into a bowl along with the butter and honey. To cream together the honeycomb butter, press a fork into the mixture against the side of the bowl. Keep doing that until it’s mixed well. Then form into a log and wrap in clingfilm (or form individual scoops using a small, mechanical ice cream scoop). The butter obviously doesn’t have to be scooped before it’s chilled, but the little scoops are so cute though, aren’t they? Chill until needed. Now for the Cakes! Ingredients for the Hotcake Batter: 4 eggs, separated 3/4 cup (185 ml) milk, any kind 1 cup (125 g) plain flour 1 heaped tsp baking powder 1/4 tsp salt 1 1/3 cups (300 g/10.7 oz) ricotta Directions: In a medium sized bowl, stir together the egg yolks, milk, flour, baking powder and salt with a fork. Add the ricotta to the bowl and mix just a little (seriously like 3 stirs; you want tasty ricotta lumps because that’s what makes the cakes). In a large bowl, whisk the egg whites until stiff. The first time I made these, I just used a whisk and good ole fashion manpower, and they just would NOT get stiff enough. The second time, I used my KitchenAid electric mixer on speed 10, and they fluffed up into stiff peaks in no time. Pour the contents of the first medium sized bowl into the bowl with the egg whites and fold in using a rubber spatula. There should be some lumps of ricotta throughout.Heat a large frying pan over a medium heat with enough vegetable oil to coat the pan. Scoop about 1/3 cup of batter into the pan to make 1 hotcake (depending on the size of your pan you can cook around 2 or 3 at a time). Use a metal spatula to check when the underside of the hotcake is golden, then flip and cook on the other side until golden as well. Remove to a plate and serve warm with the honeycomb butter, maple syrup and fresh fruit! **Note: The heaped teaspoon of baking powder in the batter is important. The first time I made these I measured a teaspoon exactly, and the pancakes were a little flat. They were still delicious, but they didn’t have the puffiness I wanted to achieve so be a little generous here. Enjoy!”
Soooo….Sunday morning at Danielle’s? What time would you like us? Thank you for sharing this amazing pancake recipe and if this is unconventional, I don’t want to be conventional! Thanks Danielle!